Aubergine curry recipe

Aubergine curry

by Dr Hayley Tait, author of Health on the Hob.

I love the softness that comes to these aubergines; by slowly simmering them they absorb the spicy tomato juices. Delicious.



Good for:



5-10 mins prep
30 mins cook


  • 2 onions
  • 6 baby or 1-2 large aubergines
  • 4 cloves garlic
  • 4 teaspoons curry powder
  • 2 tins tomatoes
  • Tomato puree
  • 2 tablespoons fresh coriander
  • Salt and pepper
  • Chapatti/ naan/ rice to serve

Step by Step Instructions

Step 1

Chop 2 onions in 1.5cm chunks and dry fry in a hot pan for a minute before adding a couple of tablespoons of water.

Step 2

Slice and cube 6 baby aubergines or one to two larger ones. Finely slice the garlic cloves.

Add these and 4 more tablespoons water to the pan, stir and put a lid on. Lower the heat as the flavours steam together. It will take 5-10 minutes for the aubergine to start to soften. You may need to add little more water.

Step 3

Add 4 teaspoons of your favourite curry powder.

I use Mattas International Food market special curry blend (at Bold Street, Liverpool; it’s the best I’ve found but any of your favourite spice mix will work). Let that sweat for a minute with the lid on again.

Step 4

Add 2 tins of chopped tomatoes, rinse them out with a cup of water and add that too with a tablespoon of tomato puree. Check the consistency, you may wish to add more water.

Simmer on a low heat for 20 minutes, stirring and tasting at 5 minute intervals. Add pepper and salt to taste.

Step 5

Chop fresh coriander and stir into the warm curry just before you serve it.

Step 6

Boil some brown short-grain rice while you are waiting for the curry to cook and heat one or two naans or 4 chapattis in the oven to make ample accompaniments to serve with the curry.

You can let the curry cool and store in the fridge for a few days, or cook a big batch and freeze some.


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